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Raspberry Shrub
From European and American cuisine, 1914
Serves 14
In using, put 2 or 3 tablespoonfuls in a glass of ice water.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
671Calories
3 gProtein
162 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories671 kcal
Protein2.6 g
Carbohydrates162 g
Fiber0 g
Sugars136 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.1 mg
Potassium404 mg
Calcium45 mg
Iron1.2 mg
Magnesium50 mg
Phosphorus72 mg
Zinc0.6 mg
Copper0.1 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C59 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Alcohol2.6 g
Water258 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 387. The excerpt below is the record exactly as published.
Baspberry Shrub.*^Mash 8 pints ripe raspberries in a stone jar, pour over 1 pint white vinegar, let it stand overnight Next day strain, add to the liquid 4 pounds sugar, let boil up, and remove all the scum ; add to each 2 pints of liquid, 1 gill of brandy
Cook this with the app: pantry check, scaling, and the assistant.